Condensed molluscous food preparation and process of making same.



per cent. of sodium benzoate, and also a' small quantity of flavoring matter such for GEORGE P. LEHRIT'IER, 0F FREEI-IOLD, NEW JERSEY.

- C(lNTDENSED MOLLUSCOUS FOOD PREPARATION AND PROCESS 01E MAKING SAME.

No Drawing.

To all whom it may concern:

. vBe it known that I, GEORGE P. Lnlrnrrrnn, a citizen of the United States, and a resident of Freehold, .in the county ofMonmouth, State of New Jersey, United States of America, have invented certain new and useful Improvements in Condensed Molluscous Food Preparations and Processes of Making Same, of which the following is a specification.

My invention relates to a food preparation in condensed form and the process of making it,a-nd its object is to provide a preparation of clams or oysters or the like, in a form which will keep indefinitely and from which a healthful and nutritious bouillon or broth may be made readily by the simple addition of hot Water;

by straining, preferably under pressure,

leaving the extract in liquid form. To every pint of this liquid extract is added one ounce of a sodium salt-preferably the chlorid, and onehalf ounce of Bermuda arrow-root. The first of'these elements serves to flavor the material and also acts as a preservative. The other element is used as a gelatinizing agent and detracts nothing from the natural flavor of the extract. This material is then tho1 iughly sterilized by boiling and the boiling is continued until the product is reduced to-ihe desired consistency. This consistency may be e1ther' that of a heavy thick liquid or that-of a elly. I prefer to boil it until the mass is about one quarter as great as at the beg1nn1ng of the boiling. To the preparation thus obtained may be added, if desired, one tenth of one Specification of Letters Patent.

Patented. 5, 1915,

Application filed October 13, 1913. Serial No. 794,782.

centrated form and may be kept indefinitely in convenient jars. In use, adessert-spoonful of the preparation is placed in a cup and hot Water added which will form a delicious clam broth. To the broth thus made, may be added a little cream and a small lump of butter if a richer broth is desired. When the flavoring matter is omitted during the process of manufacturing this preparation, it may be added to the cup.

I have described the process of manufacturing my novel preparation, when clams are used as a basis for the extract, and shall claim it in the same Way But it is to be understood that oysters may be treated in the same Way and so may scallops and other molluscous foods. I therei'":ore.intend that the expression clam-extractin the claims is broad enough to cover any other similar molluscous food extract WVhat I claim is:

-1. A food jelly comprising alarge proportion of clam extractfrom which the solid 3. The herein described process of making;-

a food preparation which consists in grindiiig clams in their own liquor, digesting the resultant material by subjecting it to heat below the boiling point, removing the solid matter therefrom, adding a preservative salt and a coagulating agent, and sterilizing and condensing the mixture thus obtained by boiling it until it has a jelly-like consistency.

In witness'whereof, I have hereunto set a my hand this 11th day of October 1913.

GEORGE P. LEHRITTER. Witnesses:

F. GRAVES,

G. R. Qcmer. 

